Miyazaki M, Huang M Z, Takemura N, Watanabe S, Okuyama H
Department of Biological Chemistry, Faculty of Pharmaceutical Sciences, Nagoya City University, Nagoya, Japan.
Lipids. 1998 Jul;33(7):655-61. doi: 10.1007/s11745-998-0253-3.
Previously, we demonstrated that several vegetable oils that included low-erucic rapeseed oil markedly shortened the survival time (by approximately 40%) of stroke-prone spontaneously hypertensive (SHRSP) rats as compared with perilla oil, soybean oil, and fish oil. We considered that a factor other than fatty acids is toxic to SHRSP rats, because the survival time-shortening activity could not be accounted for by the fatty acid compositions of these oils. In fact, a free fatty acid (FFA) fraction derived from lipase-treated rapeseed oil was found to be essentially devoid of such activity. A high-oleate safflower oil/safflower oil/perilla oil mixture exhibited a survival time-shortening activity comparable to that of rapeseed oil, but the activity of this mixed oil was also reduced by lipase treatment. A partially hydrogenated soybean oil shortened the survival time by approximately 40%, but a FFA fraction derived from lipase-treated partially hydrogenated soybean oil shortened it by 13% compared with soybean oil. Fatty acid compositions of the rapeseed oil and a FFA fraction derived from lipase-treated rapeseed oil were similar, but those of hepatic phospholipids of rats fed the oil and FFA were slightly but significantly different. These results support the interpretation that the survival time-shortening activity exhibited by some vegetable oils is due to minor components other than fatty acids, and that an active component(s) were produced in or contaminated soybean oil during the partial hydrogenation processes.
此前，我们证明，与紫苏油、大豆油和鱼油相比，包括低芥酸菜籽油在内的几种植物油显著缩短了易中风自发性高血压（SHRSP）大鼠的存活时间（约缩短40%）。我们认为，除脂肪酸外的其他因素对SHRSP大鼠有毒，因为这些油的脂肪酸组成无法解释其缩短存活时间的活性。事实上，发现源自经脂肪酶处理的菜籽油的游离脂肪酸（FFA）部分基本没有这种活性。高油酸红花油/红花油/紫苏油混合物表现出与菜籽油相当的缩短存活时间的活性，但这种混合油的活性也因脂肪酶处理而降低。部分氢化大豆油使存活时间缩短了约40%，但与大豆油相比，源自经脂肪酶处理的部分氢化大豆油的FFA部分使其缩短了13%。菜籽油和源自经脂肪酶处理的菜籽油的FFA部分的脂肪酸组成相似，但喂食该油和FFA的大鼠肝脏磷脂的脂肪酸组成略有不同但差异显著。这些结果支持以下解释：某些植物油表现出的缩短存活时间的活性是由于脂肪酸以外的次要成分，并且在部分氢化过程中大豆油中产生或污染了一种或多种活性成分。
